Print

Chorizo and Lentil Stew

Chorizo and Lentil Stew
Print Recipe

Indulge in some Spanish-inspired home-cooking with this comforting Chorizo and Lentil Stew

  • Author: Flaevor
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Stew

Ingredients

Scale
  • 1 Spanish onion, diced
  • 2 garlic cloves, minced
  • 1 stick celery, sliced thin
  • 1 medium carrot, cut into small cubes
  • 1 medium potato, cut into small cubes
  • 1 red chilli
  • 1 tsp Pimenton De La Vera Sweet Smoked Paprika
  • 150gm Chorizo sliced thin
  • 1 jar or tin of lentils, drained
  • 150gm baby romana or cherry tomatoes
  • 2 bay leaves
  • 500ml hot chicken stock
  • Large handful parsley, roughly cupped
  • Good Squeeze of lemon
  • Creme Fraiche to serve
  • Cracked black pepper
  • Pimenton De La Vera Sweet Smoked Paprika for sprinkling

Instructions

  1. Preheat oven to 200 degrees.
  2. Cover tomatoes in a little olive oil and some salt. Roast in the oven for approx. 15 minutes or until collapsed and charred with colour.
  3. Fry chorizo slices gently for a few minutes until they have colour. Be careful not to burn. Remove from pan and use half the chorizo oil to cook vegetables.
  4. Fry onion in chorizo oil until soft. Add celery and carrot, cook for 5 minutes.
  5. Add potatoes, garlic, chilli and bay leave to the pan, cook a further 5 minutes, stirring to make sure the mixture doesn’t stick.
  6. Add the hot stock to the pan, bring to the boil then reduce heat to simmer. Cook for approx. 10 minutes until the liquid has thickened slightly.
  7. Return chorizo to the stew along with a squeeze of lemon, drained lentils and some cracked black pepper.
  8. Cook a further 5 minutes. Remove from heat.
  9. Divide chorizo and lentil stew between bowls, top with roasted tomatoes. Dollop with creme fraiche and sprinkle with smoked sweet paprika.

Keywords: Spanish Chorizo Lentil Stew, Pimenton De La Vera, spanish stew, Chorizo stew, Chorizo and Lentil Stew

Find it online: https://dev.leibniz.uk/chorizo-and-lentil-stew/